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In recent years, the culinary world has seen a delightful shift towards incorporating vegetables into desserts, with chefs and home bakers alike exploring innovative ways to blend health and indulgence. One standout recipe that has captured the hearts of dessert lovers is the Zucchini Confetti Cake. This playful treat not only satisfies your sweet tooth but also cleverly incorporates the nutritional benefits of zucchini, making it a guilt-free indulgence.

Zucchini Confetti Cake

Indulge in a guilt-free delight with Zucchini Confetti Cake, a fun twist on dessert that blends health and sweetness! This vibrant cake features grated zucchini, ensuring a moist and tender texture while packing a nutritional punch. Perfect for celebrations or a tasty afternoon treat, its colorful confetti appearance and scrumptious flavor will impress everyone. Dive into this easy recipe and enjoy a slice of happiness that adds a playful touch to any gathering!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup rainbow sprinkles (plus extra for topping)

½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (more if needed for consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

    Prep the Zucchini: Grate the zucchini using a box grater and squeeze out any excess moisture using a clean kitchen towel. Set aside.

      Mix the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and vegetable oil until well combined. Add the eggs, one at a time, and beat until the mixture is fluffy. Stir in the vanilla extract.

        Combine the Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients into the wet mixture and mix until just combined.

          Fold in the Zucchini and Sprinkles: Gently fold in the grated zucchini, followed by the rainbow sprinkles and chopped nuts (if using). Be careful not to overmix!

            Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

              Prepare the Frosting: While the cakes are cooling, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, mixing until well combined, then stir in the vanilla extract and milk, adjusting the milk to achieve your desired spreadable consistency.

                Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top, then add the second cake layer. Frost the top and sides of the cake, smoothing it out as you go.

                  Decorate: Top the frosted cake with additional rainbow sprinkles for a festive touch.

                    Serve: Slice and serve this delicious Zucchini Confetti Cake at your next celebration or gathering. Enjoy!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings